the anniversary cheesecake ~ heath bar cookie dough

For the past 10 years or so, I have made Clay a fabulous cheesecake as an anniversary dinner dessert. This year’s takes the, well, takes the cheesecake! Adapted from Mel’s recipe, here is this year’s deliciousness. Trust me, it is fabulous!

Mix together and roll into small balls, about 1” in diameter. Arrange on cookie sheet lined with parchment paper and place in freezer for half an hour or so. At this point you will want to put on an episode of Downton Abbey, make a pot of tea, and start downing these babies. Try to resist.)

Cream together cream cheese and sugar; add one egg at a time, beating until fluffy. Add flour, sour cream, and vanilla.

To assemble:

Pour half of cheesecake batter in pan on top of crust. (Note: I do not bake my crust separately first because I think it tastes burnt.)

Fold in all the cookie dough balls and 1 more cup of toffee bits into the remaining batter and spread on top of batter in pan.

Bake at 325 degrees for 1 hour. Turn off oven and prop open door with a wooden spoon, allowing cheesecake to cool down in oven for about 30 minutes. Remove from oven and place on wire rack to cool completely. Chill in fridge for several hours (overnight is better) and remove from pan when ready to serve by running a sharp knife around outside of pan before unlatching. Top each slice with more toffee bits and prepare to have rose petals and maybe money thrown at your feet. It is seriously that awesomely delicious! Makes 12 servings.

Oh, and I am going to make up a big batch of that cookie dough, roll it into little balls, and freeze it. Then I will put the frozen balls into a container to keep on hand to add to ice cream. Cookie dough is the favorite of one of my boys and he would love to have that on hand!

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